In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until strawberries soften, about 5-7 minutes.

Use a potato masher or fork to break strawberries into a puree. Stir in cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let cool completely.

Preheat oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes; set aside to cool.

In a large bowl, beat cream cheese and sugar together until smooth and fluffy.

Add eggs one at a time, mixing after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined.

Pour the cheesecake filling onto the prepared crust, smoothing the top.

Drop spoonfuls of cooled strawberry sauce onto cheesecake and swirl with a knife.

Place the springform pan in a larger baking dish, filling the dish with 1-2 inches of hot water.

Bake for 55-65 minutes, until edges are set and center jiggles slightly.

Turn off oven, crack door open, and let cool in oven for 1 hour.

Remove from water bath and cool at room temperature.

Refrigerate for at least 6 hours, or overnight.

Run a knife around the edges of the pan before releasing the springform. Slice and serve.